Thriving Amidst Change: The 11th Farmer-Fisher-Chef Connection

Monday, March 20th, 2017 at Bastyr University in Kenmore

The Farmer-Fisher-Chef Connection (F2C2)brings regional food & beverage Producers (farmers, fishers, ranchers, food & beverage artisans, etc.) and Buyers (chefs, restaurateurs, caterers, institutional buyers, instructors, students, etc.) together for the industry’s biggest event in Washington. We will learn from each other, work together to continue to develop our region’s local food economy, network and enjoy the best lunch of the year.

About: F2C2 has gained a faithful following of return attendees while annually drawing in new food producers and chefs for a delicious and social day of doing business while learning from each other. Tracking surveys have consistently shown that the event generates at least $1 million in new sales in our local food economy each year. F2C2 showcases and connects the producers and buyers who care about local, sustainable and delicious.

Where: Bastyr University, just outside of Seattle in Kenmore, will host F2C2 again in 2017. In addition to having a beautiful campus and a closely aligned mission, Bastyr University will offer a much easier commute for many attendees and has ample, free parking on site with no height restrictions!

Online registration is closed. There will be limited walk-up registration available at the event.

Directions To Bastyr

Bastyr University Campus is located at 14500 Juanita Drive NE Kenmore, WA 98028. You can find directions on the Bastyr website

Onsite Accommodations

Fifth Floor Accommodations Available at Bastyr University for F2C2 Guests Bastyr University is holding a block of rooms for F2C2 guests who wish to reserve a room on campus for the night before or after F2C2. The Fifth Floor Accommodations are simple, cozy and clean making for a good night of rest. Learn more about onsite accommodations.

Offsite Accommodations

McMenamin’s Anderson School, located just a few miles from Bastyr, in Bothell, is also offering a discounted rate in the hotel to any attendees who may be looking for a place to stay on Sunday the 20th or Monday the 21st. Anyone who would like to take advantage of this $99 rate should simply mention they are with Farmer-Fisher-Chef Connection. The front desk can be reached at 425.398.0122.

9:00AM: Welcome

Justin Newstrum, Chef and President of FORKS

9:05 – 10:05 Keynote : Joshua Henderson of Huxley Wallace Collective

Josh is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest. Huxley Wallace added five new restaurants in 2016!

After his keynote, Josh will be interviewed by Amy Pennington. Amy is a cook, author, and urban farmer. She is the author of many books, her latest, Salad Days due out April 2017. Pennington has been named one of Seattle Magazine’s Top 50 most powerful players in Seattle’s food scene and as a Bon AppetitTastemaker. She has been featured in Bon Appetit, Wall Street Journal, the Huffington Post, GOOP.com, and Apartment Therapy. She runs GoGo Green Garden, an urban farming service specializing in organic edible gardens for homes and businesses.

10:10 – 11:10 Plenary: How to Keep Them Now That You’ve Trained Them?

Hiring, training, retaining quality employees and meeting payroll are challenges faced by all sectors of the food industry. Immediately following our Keynote, we present a discussion tackling practical ideas for ongoing training, retention strategies and HR management of new and existing employees. We’ll consider how to create a strong culture of community in the workplace that bonds employees to the business and to each other, leading to increased productivity and commitment to the business. With Chef John Sundstrom of Lark and Kia Armstrong, Sales & Farm Store Manager for Nash’s Organic Produce in Sequim.

11:10 – 1:30 Business to Business Networking

After a quick introduction to our very popular speed networking session, attendees will have the opportunity to make new connections based on a variety of supplier/producer categories. Networking will continue through lunch.

1:30 – 2:30 Breakout sessions

Session 1

Sustaining Local Culture

There is a trend of restaurants opening outside of Seattle’s downtown. Owners and chef cite more affordable rent and better parking as part of the draw. Change can be good but we also need to consider how to maintain the cultural identities of our neighborhoods and celebrate food roots in these times of change in our region. This will be a discussion of how the food industry can build community and be an economic driver without driving out the locals.

Tamara Murphy (Moderator) – Terra Plata, Seattle

Tarik Abdullah – A DJ and A Cook; Black and Tan Hall, Seattle

Philip Deng – Market Share, Seattle

Session 2

The Journey from idea to value added

– Should you use a copacker or rent shared kitchen space? Or are you interested in building your own processing facility? The Journey from Idea to Value Added will take a look at the options for developing value added products and how one successful business has made their way from idea to market ready foods. Chef Goddess Kristi Brown of That Brown Girl Cooks! will guide us through the process with Harley and Susan Soltes of Bow Hill Blueberries and their journey from idea to value added.

Kristi Brown (Moderator) – That Brown Girl Cooks!, Seattle

Harley Soltes – Bow Hill Blueberries, Bow

Susan Soltes – Bow Hill Blueberries, Bow

Session 3

Making Every Fish Matter: the Roles of Innovation and Technology in Creating a More Sustainable Supply

Our marine ecosystems face increasing pressures and changes, especially when it comes to our wild fisheries. We’ll hear from leaders in the fishing and food service industries about some of the newest technology and innovation they are using to adapt – including a sensor that allows you to measure fish quality and shelf life – to assure that fishermen make a viable living while also reducing food and financial waste, decreasing pressure on wild fish stocks, and ultimately creating more resilient coastal communities and a more sustainable food system from water to plate.

Elizabeth Herendeen (Moderator) – SalmonState, Boulder

Christia Dewitt, Ph.D. – OSU’s Seafood Research Education Center

Casson Trenor – Sustainable Seafood Professional, Port Townsend

2:30 – 2:45 Break

2:45 – 3:45 Ignite Presentations: Enlighten us, but make it quick

“Enlighten us, but make it quick” is the tagline for Ignite events. Presenters get 20 slides, which automatically advance every 15 seconds. The result is a fast and fun presentation which lasts just 5 minutes. During this hour-long session, we will hear from (8 or 9) presenters on topics of import and interest to the food industry, from hydroponic agriculture to Washington viticulture, it will be a fun and informative session!

3:45 – 4:30 Lightning Networking

Immediately following the speedy, Ignite-style presentations, we will invite attendees to tell the group about connections you’ve made, conversations that have started, and ideas for FORKS events and F2C2 2018.

Ignite-Style Presentations

Presenters get 20 slides, which automatically advance every 15 seconds. The result is a fast and fun presentation that lasts just 5 minutes. During this hour-long session, we will hear from nine presenters on topics of import and interest to the food industry. It will be a fun and informative session!